1 (10 oz.) pkg. frozen baby Brussels sprouts
1/2 c. Italian salad dressing
2 tbsp. diced onion
1 clove garlic, minced
1 tsp. dried parsley flakes
1/2 tsp. dried dill weed

Cook Brussels sprouts until tender. Drain and place in a shallow container. Combine other ingredients and pour over Brussels sprouts. Cover and chill at least 8 hours. Drain and serve with toothpicks.